Beach Stall · Baby Clam Pastry
Pastelito de Chipichipi
🥟
Photo coming soon
Chipichipi are tiny clams barely bigger than a fingernail, so cooks have to gather and shell hundreds of them just to fill a single tray of pastries.
Tiny chipichipi clams are cooked down with garlic, onion, and pepper into a rich, briny filling, then sealed inside a thin pastry dough and deep-fried until golden. Beach vendors on Margarita Island sell them hot from coolers and baskets along the sand.
Why it's made this way: Margarita Island's shallow, sandy shoreline is one of the few places these small clams are gathered in bulk, making the pastry a specialty unique to Nueva Esparta's beaches.
More from Venezuela
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.